I absolutely love the versatility of mung bean pasta! This recipe is great because it’s a raw recipe that is amazing cooked as well. If you want to boil the noodles and cook them, they are fabulous. You can heat them in water in the dehydrator or simply put them in a bowl of water in the sun.

They sauce is the perfect blend of sweet and spicy and will give your palate an amazing kick. By sautéing the vegetables and cooking the noodles the recipe can go from raw to cooked. The sauce will warm naturally with the heat of the pasta and the veggies.

MUNG BEAN PASTA

Ingredients:

1 pkg Organic Mung Bean FettucciniWater to cover

Instructions:

Place Mung Bean Fettuccini in a bowl.Cover with water.Place in dehydrator at 110 degrees or sit outside in warm weather to soften for 4 hours.‘PEANUT SAUCE’

Slice pepper and onion into thin slices, place on dehydrator mesh sheet.Dehydrate for one hour at 115 degrees.Chop bok choy and mushrooms and place in bowl togetherPour tamari, sesame oil, and lime juice on bok choy and mushrooms, mix, and rest for one hour.Chop remaining veggies.ASSEMBLY

Instructions:

Place soft mung bean pasta in a bowl.Add ‘Peanut Sauce.’Add all VeggiesMix pasta, sauce and veggies and top with additional sauce.

The Health Benefits of this Dish:

This is a protein packed dish with one serving on the mung bean pasta carrying 25 grams of protein and 17 grams of carbohydrate. (1) With the added almond butter and tahini, this is recipe will boost strength and energy before or after a hard workout